Reviewed: Oct. 14, 2012

Took Liane's advice and used apple cider, 2 tsp salt and 1/3 cup of sugar. I also dropped the bay leaf and used about 6 cloves of garlic. I've made the recipe a few times at this point and tried re-using the pickle juice with mixed results so I'd recommend creating new pickle juice every time. I now use 18 eggs instead of 12 and find it works out fine which helps stretch the recipe a bit. One hint: use eggs that are at least a few days old. Fresh ones are very very hard to peel and result in all sorts of divots and unappealing gouges. Older eggs peel much more easily. I know it sounds weird that you wouldn't want fresh eggs but trust me, you don't! Warning: the eggs go fast! And we can never wait 8 days.

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2 users found this review helpful

Reviewer:

myl

Cooking Level: Beginning

Reviewed: Aug. 14, 2012

These were very good. Almost like the pickled eggs from our local deli, but just seemed like they were missing something. Can't quite identify what, but something. I will keep using this recipe though, and maybe see if I can tweak it and find what's missing.

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Reviewer:

NLCHIPMAN

Reviewed: Aug. 7, 2012

Made these yesterday. I can't wait for 10 days to pass. Let ya'll know how they turned out and what I did differant.Not sure what to rate it yet, but i will come back and rate it.

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1 user found this review helpful

Reviewer:

jjmaggie

Reviewed: Jul. 8, 2012

Did not like the pickling spice at all. Helped the recipe out by adding jalapenos and red chilli flakes.

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Reviewer:

jayzilla

Reviewed: Sep. 26, 2011

not bad, just not what i was looking for. they had a very mild taste.

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3 users found this review helpful

Reviewer:

MichelleD

Cooking Level: Intermediate

Home Town: Blenheim, Ontario, Canada

Living In: Wheatley, Ontario, Canada

Reviewed: Apr. 22, 2011

I had never made pickled eggs before, so when I found this recipe without beets (my husband HATES them), I said a little prayer that these would be good. I needn't have worried. He sneaked an egg out of the first batch before they were ready and informed me that I had better be planning another batch. He shared a fully-aged jar with a neighbor, and word spread. I have people wanting to pay me for these because they're so good (but I don't charge). We think they're better than the ones we can get in the supermarket. Thank you so much!

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20 users found this review helpful

Reviewer:

JBOTT

Cooking Level: Expert

Reviewed: Feb. 7, 2011

This a great recipe --I have tried it and got good results and comments--thanks

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8 users found this review helpful

Reviewer:

keith

Reviewed: Nov. 23, 2010

This recipe isn't what I thought it would be. I will try other recipes.

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5 users found this review helpful

Reviewer:

soupy

Cooking Level: Intermediate

Reviewed: Nov. 16, 2010

I think this recipe is fantastic just the way it is! I've made these at least 30 times and share with the neighbors and I have nothing to change at all. Thank you so much for sharing!

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4 users found this review helpful